Selery z serem (Celeriac with cheese)

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Polish style celeriac 'au gratin'.

Ingredients

• 900 g celeriac, peeled
• 1 tablespoon white wine vinegar
• 350 g Cheddar cheese, grated
• 50 g butter
• 1 teaspoon sugar
• 2 teaspoons salt
• Pinch of black pepper
• 150 ml sour cream
• 1 tablespoon flour, mixed to a paste with 3 tablespoons water
• 4 tablespoons lightly toasted fresh breadcrumbs

Method

1. Half fill a large pan with lightly salted water.
2. Bring to the boil and add the whole but peeled celeriac and the vinegar.
3. Boil for about 20 minutes or until slightly soft.
4. Drain, and when cool enough to handle, cut the celeriac into 3 mm slices.
5. Grease a large casserole dish and fill with alternate layers of celeriac and cheese, dotting each layer with butter and sprinkled salt, pepper and sugar.
6. Finish with a layer of cheese.
7. In a bowl, mix the sour cream and the flour and water mixture.
8. Pour over the top of the cheese.
9. Sprinkle over the breadcrumbs and bake for 20-25 minutes at 180° C (350° F - gas 4).
10. If the top has not browned, you can finish it off under a hot grill.

Serving suggestions

Serve with rye bread, salad and pickles.

Variations

Try with other root vegetables such as turnips, swede, parsnips etc or a mixture of them.